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Effortless Cinnamon Roll Cheesecake

Section: Cakes & Cupcakes for Any Occasion: Sweet Celebrations Made Simple

Cinnamon rolls, but as a dreamy cheesecake. With cozy cinnamon running through the cake and soft cream cheese on top, it feels like a bakery treat mixed with dessert heaven.

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iamcooker.com
Sofia Pitt sofia
Most recent update: Wed, 14 May 2025 19:52:19 GMT
Creamy slice topped with cinnamon and chocolate swirls on a dark dish. Save
Creamy slice topped with cinnamon and chocolate swirls on a dark dish. | iamcooker.com

If you can't pick between a creamy cheesecake and warm cinnamon rolls, this dreamy mashup's for you. Fluffy cheesecake is packed with ribbons of cinnamon goodness in a crisp graham crust. A generous blanket of tangy cream cheese icing on top gives you all those cozy, gooey cinnamon roll vibes. It's a guaranteed showstopper that'll wow for birthdays or brunch.

Unbeatable Cinnamon Roll Cheesecake

This dessert nails the sweet spot between cozy and fancy. You get a crunchy graham base, then smooth layers of tangy cheesecake twirled with that sweet cinnamon sugar that makes your kitchen smell amazing. Cream cheese icing goes on last, keeping things perfectly not-too-sweet. Bring it out for holidays or make it for a weekend treat—people always ask for seconds.

Everything to Grab

  • Cream Cheese Icing: Fluffy cream cheese for attitude, whipped cream for lightness, powdered sugar to sweeten things up, a splash of vanilla for that extra pop, and a dusting of cinnamon to finish.
  • Cinnamon Swirl Mix: Rich brown sugar for that molasses note, a bit of flour to help texture, cinnamon for spice, and some melted butter for smoothness when swirling in.
  • For the Cheesecake: Cream cheese at room temp for easy mixing, brown sugar for a deeper sweet, sour cream for zip, regular sugar to balance, vanilla for aroma, eggs to tie it all together, and just a touch of salt to boost flavor.
  • The Base: Graham cracker crumbs (super fine for a tight crust), brown sugar for a hint of caramel, cinnamon for warmth, and melted butter to keep things holding together.

How to Make It

Spoon On Frosting
Once that cheesecake is nice and cold, spread on your cream cheese icing and dust with cinnamon to finish.
Bake and Swirl
Start layering the batter and cinnamon mixture into your pan, swirling a bit on top before putting it in a water bath at 325°F. Let it bake until the middle's just set, then turn off the oven and let it cool slowly inside so it doesn't split.
Whip Cheesecake Mix
Beat the cream cheese until it's super soft. Drop in your sugars, sour cream, and vanilla. Next, crack in eggs one by one, mixing gently until it's creamy.
Mix Up Cinnamon Filling
Stir flour, cinnamon, brown sugar, and melted butter together. It'll turn into a pretty thick paste—that's your swirl layer ready to go.
Make the Base
Mix up your graham crumbs with sugar, cinnamon, and butter, press it into your springform pan, and pop it in the oven just until it's set.
A silky cheesecake topped with a cocoa swirl, one slice out, and sitting on a wooden board.
A silky cheesecake topped with a cocoa swirl, one slice out, and sitting on a wooden board. | iamcooker.com

Cheesecake Hacks that Always Help

Let everything warm up on the counter so your batter's super smooth. Scrape down the sides of your bowl all the time so you don't end up with lumps. Baking it sitting in a pan of water stops cracks and helps it cook evenly. After baking, keep the oven door open a crack and cool it off slowly. Grease your pan really well and your cheesecake will pop right out looking gorgeous.

Recipe Q&A

→ Do I really need a water bath?

Yup, it keeps everything tender and stops cracks from forming. Just make sure you wrap your pan up tight with foil so water doesn't sneak inside.

→ Is it okay to prep this early?

For sure! Whip it up up to five days ahead and stash it in the fridge. Or freeze it for a couple months. Just wait to slather on the frosting until right before you eat.

→ Why let it sit in the closed oven?

Letting it hang out in the oven while it cools down stops those pesky cracks on top. It's like slowly cooling down after a run—it just works out better.

→ How can I tell when it's baked?

Bump the pan softly. You want the edges firm but the center still wobbly, kinda like shaky pudding or Jell-O.

→ Can I swap dark sugar for light?

Both work! Light brown makes it a bit gentler, but dark brown mixes in more of a deep caramel vibe.

Effortless Cinnamon Roll Cheesecake

Creamy and sweet, this fluffy cheesecake has pockets of cinnamon goodness and a cool layer of cream cheese on top. Kinda tastes like a gooey cinnamon roll.

Prep Duration
45 min
Cooking Period
60 min
Entire Time Required
105 min
Sofia Pitt: sofia


Difficulty: Expert

Regional Style: American

Output: 12 Portions (1 cheesecake)

Dietary Attributes: Vegetarian

Needed Ingredients

01 1/3 cup flour.
02 1 cup powdered sugar.
03 1/4 cup white sugar.
04 1 tablespoon cinnamon.
05 1 1/2 cups crushed graham crackers.
06 1/4 cup packed brown sugar.
07 6 tablespoons melted butter.
08 32 ounces softened cream cheese.
09 1 cup packed brown sugar.
10 1/2 teaspoon salt.
11 1 tablespoon vanilla extract.
12 4 room-temperature eggs.
13 6 tablespoons cream cheese (softened).
14 1/2 teaspoon ground cinnamon.
15 1 cup heavy whipping cream.
16 1-2 teaspoons cinnamon powder.
17 1/3 cup melted butter.
18 1/2 cup sour cream.

Preparation Steps

Step 01

Combine cracker crumbs, brown sugar, and cinnamon. Mix in melted butter. Press dough into the pan evenly. Bake for 10 minutes at 325°F.

Step 02

Whisk together brown sugar, flour, and a bit of cinnamon. Stir in melted butter until smooth.

Step 03

Start with softened cream cheese and mix it 3 minutes. Add sugars and beat for 2 minutes. Fold in sour cream. Drop eggs in one by one, mix in vanilla and salt.

Step 04

Pour a third of the mixture into the pan, then spoon a similar amount of cinnamon mix. Layer this two more times, finishing the top layer. Wrap the pan snugly in foil and set in a water-filled pan.

Step 05

Bake for 60-75 minutes at 325°F. Let it cool in the switched-off oven for an hour. Then chill it in the fridge for 6 hours or overnight.

Step 06

Blend cream cheese and powdered sugar until fluffy. Whip heavy cream in a separate bowl. Fold both mixtures carefully. Pipe onto the cheesecake and sprinkle with cinnamon.

Supplementary Details

  1. It stays fresh for 5 days in the fridge, 2 months frozen.
  2. Adding the water bath helps stop cracks from forming.
  3. Make sure all ingredients are at room temp.
  4. Slow cooling avoids splits or cracks.

Necessary Tools

  • Springform pan (8-9 inches).
  • Mixer (electric recommended).
  • Large pan for water bath.
  • Aluminum wrapping foil.
  • Bag for frosting.

Allergen Advisory

Review each item for allergens. Consult a medical expert if unsure.
  • Contains dairy: cream cheese, sour cream, butter.
  • Contains wheat: graham crackers, flour.
  • Includes eggs.

Nutrient Breakdown (per serving)

This information is provided for reference and should not replace consultation with a health professional.
  • Caloric Value: 400
  • Total Fat: 28 g
  • Total Carbohydrate: 45 g
  • Proteins: 6 g